Khandeshi Sev Bhaji Masala: a spicy delight from Maharashtra.

Recently one of my friends asked me whether I have ever tried spices from different parts of India. Not the typical Punjabi chole or South Indian Sambar spices, but something more exquisite. Upon hearing my not much satisfactory answer, I was introduced to spices from a very special region - Khandesh. The northwestern portion of Maharashtra with a rich culinary heritage. If you Google Khandeshi spices, the first thing will pop is Kala Masala, but the cuisine is much more than it. Dishes are mostly very spicy in taste with an earthy flavour. One of the easiest recipes from the province is Khandeshi Sev Bhaji Masala. Normally Maharashtrian households use the spicy sev from Jalgaon, but I used sev from local city market which was not a bad replacement. Bought Kala Masala from one of the Food startups, Wandering Foodie, selling authentic spices at Amazon Launchpad. Kala Masala is an excellent mix of dark roasted spices with chillies. 

Started with roasting dehydrated coconut flexes and onion till dark brown in colour and then blend it to a smooth paste with tomato and ginger-garlic paste with some oil. In a pan, heated some oil and sauteed the spice paste with Kala Masala till the oil started separating out. Added enough water to make a thin curry and first boiled on high and then simmered for around ten minutes. Mixed the sev into the curry just before taking it off the heat and the Khandeshi Sev Bhaji Masala is ready. Served with chapati and garnished with some chopped coriander on top.